I love to spoon this delicious creamed spinach over baked potatoes. It’s also delicious as a sandwich spread or in lasagna. If using fresh spinach, you’ll need about six cups of chopped leaves (stems removed). Cook the spinach until wilted before adding the cashew milk sauce.

SERVES 4 (MAKES 2 1/2 CUPS)

INGREDIENTS

• 2 tablespoons vegan butter
• 2 tablespoons all-purpose white or whole-wheat flour
• 1 cup plain unsweetened cashew milk
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1/16 teaspoon ground nutmeg
• 1/4 cup finely grated vegan Parmesan cheese, such as Go Veggie!
• 2 teaspoons olive oil
• 1 tablespoon minced garlic
• 1-pound bag frozen spinach, thawed, drained, and squeezed dry

PREPARATION

1. Melt the butter in a small, heavy saucepan over medium heat.
2. Once the butter is melted, whisk in the flour, and cook until it is absorbed into the butter, about 20 seconds.
3. Whisk in the milk, salt, pepper, and nutmeg, and raise the heat to medium high.
4. Bring to a simmer, whisking occasionally. Simmer until it thickens enough to coat the back of a spoon (about 2 minutes).
5. Off of the heat, immediately whisk in the Parmesan, and set aside.
6. Meanwhile, brush the interior of a 10-inch nonstick skillet with the oil, and heat over medium.
7. Once warm, add the garlic and sauté until aromatic, about 1 minute (do not let brown).
8. Add the spinach, and cook, stirring, for about 1 minute.
9. Scrape the cream mixture into the skillet.
10. Stir well, remove from the heat, and serve immediately.